Instructions: 1. Soak fishs maw, then dice.

2. Dice water chestnuts. Mince ham. Beat egg lightly. Blend cornstarch and Cold water to a paste.

3. Bring stock to a boil. Add fishs maw and water chestnuts, and simmer, covered, 30 minutes.

4. Add cornstarch paste and cook, stirring, until soup thickens and is smooth.

5. Remove pan from heat; stir in beaten egg. Garnish with minced ham.

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